Ker Sangri

Mutter makahana

Spicy and rich matar makhana is a great dish to be served on any occasion. 

Preparation Time:10 mins                     Cooking Time: 20 mins

Serve:4-5





Ingredients

• 3 cups of fresh green peas


• 2 cup Makhana


• 4 Onions grated


• 4 Tomatoes pureed


• 1 ½ tbsp of ginger and garlic minced


• ½ cup of heavy cream


• 2 cups of milk


• 1 tsp red chili powder


• ¼ tsp turmeric / haldi powder


• ½ tsp of dry pudina / mint leaves


• 1 ½ cup cashew nuts / kaju chopped in small pieces


• ½ tsp garam masala


• 1 tbsp of dhaniya leaves chopped finely


• 4 tbsp of clarified butter / desi ghee

Method

1. Heat 1 tsp of clarified butter in a pan.


2. Fry makhana in the ghee.


3. Heat clarified butter in a pan.


4. Add onion, tomato, garlic, ginger paste and brown it, stirring continuously.


5. Add peas and fry for 5 minutes.


6. Add salt, red chili pepper, turmeric and dried pudina leaves and then turn off the gas.


7. To this mixture add makhana and cream.


8. Keep this mixture aside for half an hour.


9. After half an hour put the pan on the flame and add milk.


10. When it comes to a boil add 1 cup of water.


11. Simmer it till the makahana are completely done and soft.


12. Then add cashew nuts and garam masala. After 1 minute put off the flame.


13. Transfer the mixture to a dish and sprinkle some coriander and 1 tsp of clarified butter on it.


14. Serve it hot with nan, roti or parantha.

Shahi Paneer

If you like the gravy to be very smooth, then after grinding the gravy strain it and then add the paste and water.

Preparation Time: 15 mins                          Cooking Time: 15 mins
Serve:4-5

Ingredients

• 250 gms paneer (cottage cheese)


• 3 chopped tomatoes


• 1 chopped onions


• 2 tbsp cashewnut (kaju) paste


• 1 1/2 tsp ginger-garlic (adrak-lehsun) paste


• 1 tsp chilli paste


• 1 tsp tomato puree


• 1/2 tsp garam masala


• salt to taste


• 1/2 tsp chilli powder


• a pinch of cochineal


• 1/2 tsp turmeric powder (haldi)


• 1 tsp coriander (dhania) powder


• oil for deep frying


• 2 tbsp oil

For The Garnish

• 2 tbsp chopped coriander leaves(dhania)

Method

1. Heat 2 tbsp of oil in a pan, add the onions and saute till they turn golden brown.


2. Add the ginger, garlic and chilli paste, mix well and saute till it is brown.


3. Add the tomatoes and saute for 6 to 8 minutes.


4. Cool and blend in a mixer to a puree.


5. Transfer in a kadhai, add 1/2 cup water and bring it to a boil on a slow flame.


6. Meanwhile, heat the oil in a kadhai and deep fry the paneer without browning them. Keep aside.


7. Add all the dry masala and salt to the puree and mix well.


8. Add the cashew-nut paste and pinch of food colour, mix well and cook on a slow flame,for 5 minutes or till the gravy is thick.


9. Just before serving, heat the gravy and add the paneer pieces into it.


10. Serve hot garnish with coriander.

Bharwan Bhindi (okra)

Simply irrestible bhindi or okra recipe, bharwa bhindi is every indian’s delight. A spicy delicious filling which is filled in the slit bhindis makes for a lovely side dish with roti or paratha of choice.

Preparation Time: 10 mins             Cooking Time: 25mins

Serve:4-5

Ingredients
• 1/2 kg bhindi, washed & dried
• 1 Tomato, chopped
• 2 Green chilies, chopped
• 1 Medium sized onion, chopped
• 3/4 Inch ginger, finely chopped
• 1 tsp Cumin seeds (Jeera)
• 3 tbsp Oil
• 1 Pinch heeng (asafoetida powder)

For stuffing:
• 3 tsp Coriander powder
• 2 tsp Ground fennel (saunf)
• 2 tsp Turmeric powder (haldi)
• 2 tsp Dried mango powder (amchur)
• 1/2 tsp Chili powder
• Salt to taste



Method

1. Combine together the stuffing ingredients, mix well and keep aside.


2. Cut the stalk of each bhindi (okra) and make lengthwise slit so that masala can be stuffed.


3. Stuff the okra with masala mixture.


4. Take little oil in a pan and heat.


5. Add cumin seeds and saute until it starts to crackle.


6. Add onion, green chilies and ginger.


7. Saute the mixture until onions turn transparent.


8. Add heeng to it and cook for a few seconds.


9. Add tomato and cook until it turns pulpy.


10. When done, add stuffed bhindis.


11. Mix well until bhindis are coated with the sauce.


12. Cook for 5 minutes on low heat.


13.  Stuffed Bhindi (Bharwan Bhindi) is ready.


14. Serve hot with chapatis.

Gatte ki Sabzi

Gatte ki sabji is a popular and all-time favorite marwari recipe with besan or gram flour based steamed dumplings simmered in buttermilk laden tangy gravy. Enjoy the gatter ki subzi with bajra roti or rice.

Preparation Time: 5 mins                                  Cooking Time: 10 mins
Serves:4


Ingredients

• 100 gm - besan (gram flour)


• 3 - tomatoes, medium size (finely chopped)


• 2 - onion, medium size (finely chopped)


• 4 - green chilies (finely chopped)


• 1 - ginger and garlic paste


• ½ tbsp - turmeric powder


• ½ tbsp - mustard paste


• ¼ tbsp - red chili powder


• ¼ tbsp - coriander powder


• 1 tbsp - cumin seed


• ½ tbsp - carom (ajwain) seed


• ¼ tbsp - gram masala


• a pinch asafoetida


• oil as required


• water as required


• salt to taste

Method

1. Mix well besan, 2 green chillies, carom, 1/8 tbsp red chili powder and 1 tbsp oil.


2. Add water into besan to make dough.


3. Make a 1 cm diameter round and 5-6 inches long (like seekh kabab).


4. Put it into boiling water and boil for 10 minutes.


5. Take out the water and cut the besan round into small pieces and keep aside.


6. Heat oil, add asafetida, cumin seeds, 2 green chilies, stir-fry till well browned.


7. Add ginger garlic paste and mustard paste heat for 1 minute.


8. Add chopped onion, heat for 3 minutes.


9. Add chopped tomatoes and heat for 2 minutes.


10. Add turmeric powder, red chili powder, coriander powder, salt, garam masala and 1.5 cup water and boil for 5 minutes.


11. Now gravy is ready.


12. Put gatte into gravy and boil for 3 minutes


13. Cook until gravy is thick.


14. Serve hot with steamed rice or plain paratha.

Malai Kofta

Malai kofta is a delicious and rich main dish for any special occasion.

Preparation Time: 30 mins                               Cooking Time: 40 mins
Serves: 6



Ingredients

For the koftas

• 100 gms green peas


• 100 gms cauliflower, finely chopped


• 100 gms french beans, finely chopped


• 100 gms carrots, finely chopped


• 250 gms potatoes, boiled and mashed


• 2 tbsp bread crumbs


• 1 bread slice, soaked in water


• 1 tsp garam masala


• 1 tsp chilli powder


• 1 1/2 tsp lemon juice


• oil for deep-frying


• salt and black pepper (kalimirch) powder to taste

To be ground into a paste (for the koftas)

• 9 cloves garlic (lehsun)


• 25 mm. (1") piece of ginger (adrak)


• 7 green chillies

For the gravy

• 750 gms tomatoes


• 3 onions


• 4 cloves (laung / lavang)


• 2 small sticks cinnamon (dalchini)


• 1 tbsp cornflour


• 1 tsp sugar


• 1 tsp garam masala


• 1 tsp chilli powder


• 4 tbsp butter


• salt and black pepper (kalimirch) powder to taste

To be ground into a paste (for the gravy)

• 15 cloves garlic (lehsun)


• 25 mm. (1") piece of ginger (adrak)


• 5 green chillies

Method

For the koftas

1. Boil the peas.


2. Steam the cauliflower, french beans and carrots in a pressure cooker without adding water.


3. Add the vegetables and peas to the potatoes and make a dough.


4. Add 1 tablespoon of bread crumbs and the bread slice.


5. Add the paste, garam masala, chilli powder, lemon juice and salt and form into kofta balls.


6. Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour. Keep aside.

For the gravy

1. Put the tomatoes in hot water for 10 minutes. Remove and blend into a puree.


2. Blend the onions in a liquidiser with very little water.


3. Heat the butter, add the onions and stir fry for 5 minutes till light brown.


4. Then add the cloves, cinnamon and paste and fry again for 2 minutes.


5. Add the tomato puree and cook for 2 minutes.


6. Add 1 teacup of water and boil for 3 to 4 minutes.


7. Pour the mixture into a blender, add the cornflour and sugar and blend.


8. Put to cook again and add the garam masala, chilli powder, salt and pepper and cook for 5 minutes.

How to proceed

1. Arrange the koftas in an ovenproof dish.


2. Pour the gravy and fresh cream over the koftas.


3. Serve hot with naan or roti or rice.

Matar Paneer

Matar Paneer is an extremely popular North Indian dish and is considered as a special side dish among most veggies across India.

Preparation Time: 15-20 mins                   Cooking Time: 20-30 mins
Serve: 4







Ingredients

• 1 1/2 cups of green peas


• 1 cup of paneer cubed


• 2 medium onions chopped


• 1 tomato chopped


• 1 tbsp ginger garlic paste


• 1 tsp red chilli powder


• 1/2 tsp turmeric powder


• pinch of asafoetida


• 1 tsp garam masala


• 1 tsp poppy seeds


• 5 cashewnuts


• salt per taste


• 3 tbsp oil


• coriander to garnish

Method

1. Boil the green peas and keep aside.
2. Heat the oil in a pan.Put the onions , asafoetida , ginger garlic paste and fry till the onions are slightly browned.
3. Put the tomatoes, turmeric powder and fry for another 5 minutes on low flame.
4. Add red chilli powder , garam masala and saute for few minutes.
5. Add the peas with little amount of water and bring it to a boil.
6. Meanwhile grind the cashews and poppy seeds to a fine paste.
7. Now add the cashew-poppy paste .Stir gently and let the gravy thicken.
8. Finally add the paneer cubes.Cook for a minute and remove from fire.
9. Garnish with coriander leaves and serve hot